Peach Cobbler Recipe
Ingredients
| Canned peaches | 6 Cup (16 tbs), sliced | |
| All purpose flour | 4 Cup (16 tbs) | |
| Salt | 1 Teaspoon | |
| Peach juice | 1/2 Cup (16 tbs) | |
| Baking powder | 4 Teaspoon | |
| Eggs | 4 Small, divided | |
| Butter | 10 Tablespoon | |
| Lemon juice | 2 Teaspoon | |
| Milk | 1 1/4 Cup (16 tbs) | |
| Sugar | 1 Cup (16 tbs), divided |
Directions
Preheat the oven to 425° F.
Butter a 13 x 9 x 2 inch casserole.
Peel and slice the fresh peaches 1/2 inch thick over a bowl to catch the juice or drain the canned peaches, reserving 1/2 cup of the syrup.
Beat 2 eggs well.
Add the peach juice, lemon juice, and 1/2 cup of sugar.
Mix well.
Add the peach slices.
Spread the fruit mixture over the bottom of the prepared casserole.
Combine the flour, salt, baking powder, and 1/2 cup of sugar in a bowl.
Cut in the butter with knives or a pastry blender until the mixture is mealy.
Beat 2 eggs and the milk together until well blended.
Add to the flour mixture.
Mix just long enough to moisten completely.
Spoon the dough over the peaches.
Smooth it evenly with a spatula.
Bake at 425° F for 30 minutes.
Butter a 13 x 9 x 2 inch casserole.
Peel and slice the fresh peaches 1/2 inch thick over a bowl to catch the juice or drain the canned peaches, reserving 1/2 cup of the syrup.
Beat 2 eggs well.
Add the peach juice, lemon juice, and 1/2 cup of sugar.
Mix well.
Add the peach slices.
Spread the fruit mixture over the bottom of the prepared casserole.
Combine the flour, salt, baking powder, and 1/2 cup of sugar in a bowl.
Cut in the butter with knives or a pastry blender until the mixture is mealy.
Beat 2 eggs and the milk together until well blended.
Add to the flour mixture.
Mix just long enough to moisten completely.
Spoon the dough over the peaches.
Smooth it evenly with a spatula.
Bake at 425° F for 30 minutes.
Chef
